Method

Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

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Comments, questions and tips

Comments (155)

Victoria Tudor8th Dec, 2016

5

I was skeptical to say the least on this recipe as i have made many pavlovas and meringues in my time all of them weeped or collapsed even though i kept the oven door shut at all times and thoroughly beat the sugar into the egg whites i found out from this recipe i was putting the sugar in too fast i used to put the sugar in 1/4 cup at a time now i will do a Tbs at a time i reduced both sugars to 95g each and used 150g of eggwhites and pulsed the sifted icing sugar into the mix in thirds and it turned out beautiful and glossy and thick i made a few too big and turned out a bit like a mini pav but the others turned out perfect i made 10 big 4 medium and 6 mini ones medium ones chewy on the inside and no weeping!!! i will be serving mine with chantilly cream and fresh strawberries and tinned passionfruit next time i might try putting a dash of bottled lemon juice in the egg whites just to test as i dont mind coffee colored meringues i cooked mine at 130 °c for 1hr 45mins in a plain gas oven but this recipe is a keeper failproof and so simple im so psyched i finally mastered meringues yay!!!

Mine seemed a bit runny, maybe my eggs were not fresh enough or I overbeat them?? I only managed to get 5 great big ones, didn't realise it was supposed to do 16! Anyway they are still in the oven and they look pretty good so I'm feeling positive...

I used to have the same problem it was due to me not beating them enough try a small dash of salt it helps to stabilise the eggwhites and make them more stiff and it also happened to me if i didnt cool the eggs down to room temp enough now i leave my eggs on the bench overnight just to make sure they are room temp i hope this helped, best wishes Victoria

Fabulous Recipe !!I made 7 small pavlova type desserts using this recipe and they turned out brilliantly. Then just before serving I added a generous dollop of whipped cream and topped them with chopped strawberries mixed with a little icing sugar ............... delicious !!

Never made meringues before but thought I'd give these a try. Turned out brilliantly even though I just spooned in both sugars together and forgot to sift the icing sugar. Crisp outsides and slightly chewy inner. Just how I like them.

I obviously made these slightly too big as I only made 14, and I gave them a hour and a half in the fan oven but then switched it off and left them in for about 20 mins more with the door slightly open as the oven cooled ... they are light as air, crunchy on the outside with a slightly chewy centre. I didn't serve with cream though - I served them as individual meringues and coated the flat base with a layer or two of good quality dark chocolate, then left them upside down to harden. Absolutely delicious and I'll be making them again in the same way for family get togethers. Keep lovely in an airtight tin even with the chocolate coating.

Having never been able to make meringues I was sceptical that this recipie would work, but I was determined to use up my three egg whites.How wrong I was, after years of trying I've now found a wonderful, fail safe meringue recipe. Not only that, I can freeze then, so will do as they will be great for a supper party coming up in the next couple of weeks.Thank you BBC GF. Another hit!

Having only ever made meringues with caster sugar alone I was intrigued to try these. So very glad that I did. Absolutely fabulous. Good crisp shell and soft goey inside. All too often my meringues turned out very fragile but these held their own. If you follow the instructions, as with all BBC good food recipes, they will work out a treat for you. Enjoy!

These should have been delicious but I left them in the turned off oven when they had cooked to make them extra crispy on the outside and my dear husband turned it on nice and high the following day without looking inside. 6 x egg whites and 300g of sugar turned to charcoal... Good job I was only using up egg whites, not doing dinner parties or anything!

Made this for the first time before running out to a dinner party. I'd forgotten I had to bring dessert so threw these together in no time. So easy! So impressive! Would easily find these in a fancy cafe!

These meringues are fantastic - quite simply the best I have tasted. Personally my partner and I love the gooey middles with the crisp almost caramel flavoured outside. Can't understand why people wouldn't like them. Always going to use up left over egg whites to make these meringues - delicious!

I should have read the comments before I made them. They are ok if you want meringues that are gooey, chewy and sticky in the centre. They are not supposed to be like that. Meringues should be dry and crisp. They are not pavlova and even my pavlova is better than these; but next time I will use my old pavlova recipe. These are rubbish.

Loved these, came out beautifully. I added a tsp of baking powder and only cooked mine for 1hr 15 and they were crisp on the outside and amazingly chewy on the inside. Delicious and I"ll def be making again. All my previous recipes have come out to dry but realise that I usually leave mine in the oven after I've baked and i think the key to keeping them chewy is to not let them dry out too much.

Busy Mam of 2 small kids and I thought Meringue was so hard to do. Wow really easy to make. I watched the how to make meringue video before I started. I was concerned that everything wouldn't be spotlessly clean but it was all fine. I did half the recipe with 3 medium eggs and cooked on an oven at 100c for 90 mins. Crisp on outside and chewy in the middle. Can't wait to make them again :)

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